Crusted Pork Tenderloin

Slice tenderloins into medallions about 1/3” thick. Using a chef’s knife, press each medallion to flatten a bit.

Dredge meat in mixture of flour, salt, pepper, garlic powder, and onion powder. (The measurements given are approximate. I don’t measure – add the amount of each you prefer.)

Cover bottom of large frying pan with olive oil (or a mixture of oil and butter, whatever you prefer). Heat oil and then add medallions, browning about 2 minutes each side. Remove to pan. My preferred pan is my rectangular baking stone with edges.

When all pork is browned, remove most of the oil/butter from the pan, leaving any brown bits. Add wine to the pan to deglaze, stir up the brown bits and let cook down by about a third or so. If this doesn’t seem like it will be enough liquid to cover the pan you are baking the meat in, add more wine. I often do. Remove from heat.

Mix together breadcrumbs, Parmesan, and butter in a small bowl. Spoon some on top of each piece of meat. I don’t measure; just top each piece with enough to cover. Then, using clean hands, press this mixture down with finger tips to cover each slice of pork.

Carefully pour the wine mixture around the meat (not over). This should cover the bottom of the pan. It does not make a sauce per se, but adds flavor to the meat. (When served, the meat will just be medallions on the plate, not meat with sauce.)

Place the pan in a 350° oven and cook until meat thermometer comes to 160°. I like to place the pan under the broiler for a minute or two when the meat is nearing 160° to get the topping a bit browned.

Enjoy!